Home Cheese Making - 4th Edition
Recently updated 4th edition with extra recipes and full color photos.
This book is a must have for anyone who wants to make cheese at home.
Often referred to as the 'Bible for home cheese making' this book is a fantastic resource with 100 cheese making recipes, tutorials, questions and answers, stories about cheese makers and lots more.
The easy-to-follow format, includes illustrations, charts, glossary and a trouble shooting guide, that takes the complexity out of home cheese making.
Ricki easily explains the cheese making process, from your very first batch of cheese. Lear about equipment, preparing starter cultures, using rennet, controlling temperature and storage of finished cheese.
You will enjoy stories about artisanal and home cheese makers, recipes for using your homemade cheese, hints on how to cut your cheese, recipes from customers and much, much more.
Paperback | 384 pages
- Q & A
- Related Recipes
Home Cheese Making
This book makes me hungry =-). The author makes all these cheese recipies sound so appetizing. Clear instructions and cute profiles of cheese makers. I'd buy this again.
Will encourage you to experiment
After reading this book, I was encouraged to try to make many different kinds of cheeses. I have made cheeses that I have never seen to buy. The instructions are clear and step by step and the receipts are arranged logically.
I love this book. Almost every cheese I have tried making has come from this book. The directions are usually easy to follow, although I have had an issue with ambiguous directions on the rare occasion. The background information is vital for any cheesemaker.
Home Cheese Making
Very useful this book, I learned a lot from it. Many doubt distributed. I just spoke some English, but even for me to understand the language. Everyone warmly recommend it!
Home Cheese making
This book is extremely well written and layed out so that someone with little to no experience can learn to make delicious cheese from there own kitchen. I had learned that mozzarella was eaten fresh, so with a little research I purchased this book and was makeing aged farmhouse cheddar within a few weeks. I have since made traditional cheddar that turned out amazing, I have made a beautiful 2 lbs block of swiss and am currently aging a block of Parmesan. All because of one book "Home Cheese Making" thank you Ricki Carroll for taking the time to share such an amazing and lost art with me and rest of the world.